Roasted Acorn Squash with Lentil Stuffing - Alberta Pulse Growers
This delicious fall recipe featuring lentils can be served as a tasty side or lighter main meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at albertapulse.com.
Ingredients
- 2 acorn squash
- 2 tsp (10 mL) canola oil
- salt & pepper, to taste
- 1 cup (250 mL) finely diced bread, no crust (see notes)
- 1 Tbsp (15 mL) butter
- 1/2 cup (125 mL) finely diced onion
- 1/2 cup (125 mL) finely diced celery
- 1 clove garlic, minced
- 1 Gala apple, diced
- 1 1/2 tsp (7 mL) Italian seasoning
- 1 cup (250 mL) cooked or canned lentils, drained & rinsed (see notes)
- 1/4 cup (60 mL) dried cranberries, chopped
- 1/4 cup (60 mL) chopped pecans
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